Adler and Fertig's menu features several do-ahead options, including the tomato butter and the pesto. Here's their step-by-step plan for advance prep and grilling the rest of the feast.

Several hours ahead:
 Smoke the tomatoes and make the tomato butter. The butter can be refrigerated, covered, for two to three days; bring it to room temperature before serving.
 Make the lemon verbena pesto. The pesto can be refrigerated, covered, for 7 to 10 days, or wrapped well and frozen up to three months.
 If you're using wooden skewers to grill the figs, put them in water to soak.

Just before guests arrive:
 Thread the figs on rosemary branches or skewers (presoaked if wooden).
 Brush the pork tenderloin with olive oil and season with salt and pepper.
 Preheat the grill for high heat.

When guests arrive:
 Grill the bread and serve the tomato butter bruschetta.

While everyone enjoys the bruschetta:
 Grill the green beans, pork, and figs.
 Let the pork rest then cut it into slices and top with goat cheese, honey, and rosemary.
 Toss the green beans with pesto.

Before sitting down to dinner:
 Lower the heat on the gas grill to medium-hot or simply let the embers die a bit on a charcoal grill.
 If you're using wooden skewers to grill the strawberries for dessert, put them in water to soak.